Golden Butternut Squash Lasagna

Name: Golden Butternut Squash Lasagna
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 1 kgs medium butternut squash , peeled, seeded and cut into 1/2-inch cubes; 3 Tbsps canola oil; 2 Tbsps all-purpose flour; 227 grams fontina cheese, thinly sliced; 59 milliliters fresh rosemary leaves; 3 garlic cloves, minced; 118 milliliters heavy whipping cream; 9 lasagna noodles; 828 milliliters 2% milk; 355 milliliters grated Parmesan cheese, divided; 0 teaspoons pepper; 1 teaspoon salt

Golden Butternut Squash Lasagna might be just the main course you are searching for. One portion of this dish contains around 15g of protein, 20g of fat, and a total of 377 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from Taste of Home requires butter, parmesan cheese, salt, and fontina cheese. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. This recipe is typical of Mediterranean cuisine. Users who liked this recipe also liked Healthy Golden Butternut Squash Soup, Butternut Squash Gratin with Gremolata & Golden Raisins, and Golden Beet, Granny Smith, Butternut Squash & Thyme Gratins Wit.

Instructions

Divide squash between two greased 15-in. x 10-in. x 1-in. baking pans.

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Squash

Equipment you will use

Baking Pan

Drizzle with oil and toss to coat.

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Cooking Oil

Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally.

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Oven

Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk and set aside. Discard rosemary.

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Rosemary

Pasta

Milk

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Sauce Pan

In a Dutch oven, saute garlic in butter for 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Set aside 1 cup sauce. Stir squash into remaining sauce.

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Salt And Pepper

Butter

Garlic

Squash

All Purpose Flour

Sauce

Milk

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Dutch Oven

Drain noodles.

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Pasta

Spread reserved 1 cup sauce into a greased 13-in. x 9-in. baking dish.

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Sauce

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Baking Pan

Layer with three noodles, half of the squash mixture, half of the fontina cheese and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form.

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Parmesan

Fontina Cheese

Pasta

Squash

Cream

Spread over top.

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Spread

Sprinkle with remaining Parmesan cheese.

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Parmesan

Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown.

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Oven

Let stand for 15 minutes before serving.

Equipment

Ingredients

Servings:

2Tbsps

butter 1kgs

medium butternut squash , peeled, seeded and cut into 1/2-inch cubes 3Tbsps

canola oil 2Tbsps

all-purpose flour 227grams

fontina cheese, thinly sliced 59milliliters

fresh rosemary leaves 3

garlic cloves, minced 118milliliters

heavy whipping cream 9

lasagna noodles 828milliliters

2% milk 355milliliters

grated Parmesan cheese, divided 0teaspoons

pepper 1teaspoon

salt

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne works really well with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. You could try Poggerino Chianti Classico. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 25 dollars per bottle.

Poggerino Chianti Classico

#18 Wine Spectator Top 100 of 2013The winery's largest production, the Poggerino Chianti Classico is made from Sangiovese 100%.The wine spends one year in barriques before being aged in bottle. Its color is light ruby, with aromas of blackberries, cherries and redcurrant, with a touch of licorice and vanilla spice. The tannins are sweet and persistent.Recommended with spicy-sauced pasta and mild-tasting red meats.